Cinnamon Danish Toast with Yogurt Cheese

Yogurt is one of my favorite foods. I can eat it for breakfast or as a snack at any time during the day.

Some time back I came across a book called 101 Things to do with Yogurt. I had to buy it knowing what a versatile food yogurt is and was eager to learn how to use it as a base for or as a healthy substitute in recipes. 

It was hard to decide what to make first out of the book; Cinnamon Danish Toast sounded like a good start. It required me to make Yogurt Cheese to begin with and so I made a small batch over the weekend. And I made the Cinnamon Danish Toast for breakfast this morning. 

I'll let the pictures do most of the talking:

Ok, so the edges got a little burnt while broiling, but I like burnt toast & I thought I was going to sit down and enjoy this treat while I watched the morning news. Boy, was I wrong. 

 

Because a grubby Toddler-hand found its way to my plate and took some bites out of the corner of my toast . . 

 

 The hand lingered. Meaning : "I haven't had enough"

 

See what I mean? She just took the whole thing off my plate.

 

  

The end. Yes, that's all that's left for Mama. 

Ok, I know you're not really here to watch my children eat their way through stuff I make. So here's the recipe: 

Cinnamon Danish Toast

1/3 cup plain or vanilla yogurt cheese (recipe follows)

2 tbsp honey

2 slices whole-grain bread, toasted

3 tsp cinnamon powder

3 tbsp sugar* 

(I just used a cinnamon sugar grinder and didn't measure how much I used)

Stir honey and yogurt cheese together in a small bowl to combine. Spread on toasted bread. 

Combine cinnamon and sugar, mix well and sprinkle over Yogurt Cheese. 

Place under broiler until cheese is bubbly and warmed through. Makes 2 servings. * 

*(I over-toasted my bread & so I couldn't keep it under the broiler more than 2 mins, since the edges started to burn as you can see in my photos. Didn't get to try with a new slice of toast since I was down to my last slice of bread!). 

Yogurt Cheese

2.5 cups plain or flavored yogurt (I used low-fat plain yogurt)

Place yogurt into your equipment of choice: 3 layers of cheesecloth, 2 paper coffee filters, a nylon jelly straining bag or a commercially manufactured yogurt cheese device. (I used 3 layers of cheesecloth). 

Place the cheesecloth in a colander with a bowl underneath to catch the whey. Cover yogurt with plastic wrap and let yogurt drain 6-8 hours or overnight. (This process will produce up to 1 cup of whey which you can either discard or use in another recipe). 

Transfer the soft cheese into a container lined with several folded paper towels to absorb additional whey; cover and refrigerate until thoroughly chilled.